Morels

[Jim Dixon]

Well, maybe as big as your fist...

that's an 8-inch knife.

I got these from Gene Theil, potato grower to the stars, who drives in from Joseph to the Portland Farmers Market every weekend (that's about 6 hours one-way, maybe more in Gene's old suburban loaded with a couple tons of spuds). He picks a few mushrooms on the side.

Last year's fires are having an early and impressive impact on the eastern Oregon morel crop. They love burned-over Ponderosa and lodgepole pine forests.

I sliced these, cooked them in olive oil and butter for a few minutes, added a splash of wine (an inexpensive Portugese vinho verde) and reduced it to almost nothing, tossed in a few shallots, scraped the last half-cup or so of creme fraiche out of the French jelly glass I use to make it, and sprinkled in a little parsley. Then spooned in some penne, heated it for another few minutes, and ate.

Jim

[Jason Perlow]

Shit, that beats the mushroom pasta we just did big time.

[Jim Dixon]

I should've noted that the two morels (one is sliced in half) weighed in at just under a half-pound and cost about $9.

When they have these at the market, and it's only for a few weeks in the spring, I usually buy a few every Saturday and just go home and eat them right away...sauteed in olive oil with a piece of toast.

These big ones were sort of thick and had a meaty, sunstantial quality. I ate the entire half-pound myself and din't regret it one bit.

Jim

[Xanthippe]

Trying to have a vicarious experience here and failing miserably. Damn!

SIGH . . .

[DRColby]

Morels that size are great stuffed with cooked forcemeat and then sauteed.

I've been finding smaller ones, hopefully more today. Tonight I am hoping to integrate some with mashed potatoes sothered wth a wicked gravy made from last night's left-over drippings from ameatloaf experiment. Might try a slice of the meatloaf to, along with a couple of glasses of a nice syrah.

dave

[tissue]

They kinda look like those big expensive Japanese mushrooms.

[tsquare]

Many morels at Pike Place Market today - priced from $16-$20 per pound. Not as big as your fist, but some fairly large ones. Guess what I'm having for dinner tonight? Thanks Jim.

[pastramionrye]

was there a difference in taste between those large ones and smaller ones you normally get? or do they taste about the same?

thanks in advance...

[Jim Dixon]

I'd say the flavor was about the same as the smaller morels. I sliced the halves shown above into strips about 1/2 inch wide, and I liked the texture of these a lot. The smaller morels I usually cook whole or just sliced in half lengthwise (not a bad idea...there are often bugs inside).

Jim

[col klink]

Jim, those are simply the most beautiful morels I've ever seen and in your hands I'm sure that was pasta never to be forgotten (well, until next season I suppose, eh?).

[Jim Dixon]

(well, until next season I suppose, eh?).

Or maybe tomorrow. If Gene has more I'll be eating that pasta, or something close, again soon.

Jim

[Alberts]

Jim

Unless I beat you to them. See you tomorrow.

Mike